Private Schools Lunchroom · Wake County, NC

Yay Lunch At Cardinal Gibbons School Cafeteria

Name: Yay Lunch At Cardinal Gibbons School Cafeteria
Address: 1401 Edwards Mill Rd, Wake County, NC

1401 Edwards Mill Rd

Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗

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Score 97

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Sep 16, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Observed a fullChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Observed a full; unlabeled spray bottle of chemical cleaner near dish area. CDI: Label added at inspectors request.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (C): Several flies observed in kitchen area.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Significant black & pink slime build-up inside ice machine basin. Equipment component such as ice machines shall be frequently cleaned. Please have ice machine thoroughly cleaned. Repeat. Ice machine should be thoroughly cleaned monthly with spot cleanings in-between as needed. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf): Food debris observed ion can opener; inner components; and fixed holding mechanism. Sticker residue observed on few dishes stored as clean. CDI: Can opener moved to be cleaned and dished moved to have residue removed.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this sectionContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Several boxes of frozen foods in walk-in freezer were stored on the floor. CDI: Food storage reorganized during inspection.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

majorCode —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf) Facility does not have a supply of test strips for the Quaternary Ammonia sanitizer. Please send inspector a photo of acquired test strips within the next 10 days. (984) 220-7242

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 16, 2026 · Original Source

1 - Inspection

Sep 22, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use (Pf): Two handwashing sinks are blocked by large carts (one speed rack and one smaller cart where personal items are stored). CDI: Carts removed by PIC.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pink build-up inside ice machine basin. Equipment component such as ice machines shall be frequently cleaned. Please have ice machine thoroughly cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Reach-In Grab & Go cooler on serving line is struggling to maintain temperature through use. Ambient air recorded on inspectors thermometer as 54°F. Chicken wrapsFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Reach-In Grab & Go cooler on serving line is struggling to maintain temperature through use. Ambient air recorded on inspectors thermometer as 54°F. Chicken wraps; yogurt; and fruits near the doors are holing from 44°F-61°F. CDI: Cooler adjusted down to help compensate for frequent use; and cooler placed on a 4-hour time hold for the duration of lunch while cooler is minored for potential repair.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Ice build-up observed on top back portion of since door reach-in cooler.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 22, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pink build-up inside ice machine basin. Equipment component such as ice machines shall be frequently cleaned. Please have ice machine thoroughly cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 10, 2025 · Original Source

1 - Inspection

Aug 23, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-202.11Food temperature

Official wording

Food received at proper temperature

Inspector’s notes

3-202.11; Priority; Facility is not temperature checking food received at the vendor locations prior to receiving it for service. When asked; vendor specialist stated they did not have a thermometer or logs to record the food as it is received. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be at a temperature of 41F or below when received. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked to a temperature and for a time specified in the final cook order and received hot shall be at a temperature of 135F or above. CDI: Logs and thermometer supplied to vendor specialist.

In plain English

More about food kept at an unsafe temperature

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pink build-up inside ice machine basin. Equipment component such as ice machines shall be frequently cleaned. Please have ice machine thoroughly cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority; Facility is utilizing a 4-hour time hold for their lunch service that includes food received from outside vendors. When asked; facility was unable to verify that the food is removed from temperature control (the vendor) within 135F or above or 41F or below. Food is then transported to the school in soft sided insulated bags that are unable to adequately hold the food at 135F or above; or 41F or below. Therefore; the time hold must begin when removing the food from the vendor and must be within the proper hot-holding and/or cold-holding range to be received. All food received from the vendor location must be served and discarded within 4-hours from the initial removal from temperature control (vendor location). Facility is also distributing food to The Raleigh School; which is portioned out and transported again from Cardinal Gibbons. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 41F or less when removed from cold holding temperature control; or 135F or greater when removed from hot holding temperature control. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; the FOOD shall be cooked and served at any temperature if READY-TO-EAT; or discarded; within 4 hours from the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES that exceed a 4-hour limit shall be discarded. Verification Required: Please have temperature logs sent to REHS for the following week starting Monday; August 25th to ensure that food is leaving the vender at 135F or above/41F or below. This is to ensure that the 4-hour time holding procedure implemented by this facility is on track; and the food is not spending additional time in the temperature danger zone while awaiting pick-up.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Wake County Environmental Services, Aug 23, 2024 · Original Source

1 - Inspection

Feb 27, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Chicken inside insulated bags were received below 135F. TCS foods shall be maintained hot at 135F or above. CDI: Discussion on time-holding procedures had with PIC. Facility will send step by step procedures for what to do when food is out of temperature to EHS in the next week along with their receiving and transportation of food procedures. EHS suggested using temperature logs to check food provided by the vendor.